Tea, Sugar & Flavoring

Cane Sugar

The culture’s food source — plain white cane sugar, about 1 cup per gallon.

Cane Sugar — original illustration

Original illustration — a generic example of this tool, not a specific product.

Specifications

Category
Tea, Sugar & Flavoring
Type
Plain white cane or beet sugar; organic if you prefer
Dose
About 1 cup (200–225 g) per gallon of tea
Dissolve
Stir into the hot tea so it dissolves completely before cooling
Sugar per serving
Falls as fermentation proceeds; residual sugar varies by batch
Avoid
Raw honey, molasses, coconut sugar, xylitol, stevia, artificial sweeteners
Alternative sweeteners
Not fermentable by the culture — they will not produce kombucha
Typical batch size
About 1 cup (200 g) per gal

Cane Sugar

The culture’s food source — plain white cane sugar, about 1 cup per gallon.

The sugar is not there to sweeten the kombucha; it is there to feed the culture. The yeasts consume it and produce alcohol and carbon dioxide, and the bacteria convert much of that alcohol into acetic acid. Because the culture consumes the sugar, a correctly fermented kombucha is not a high-sugar drink, and the amount of sugar remaining depends on how far you take the fermentation.

sugar essential ratio
Best for
First Fermentation
Batch size
About 1 cup (200 g) per gal

Applicable brewing stages

  • First Fermentation
  • Second Fermentation
  • Flavoring
  • Bottling
  • Cleaning & Testing

A highlighted stage means this tool has a direct role at that point in the process. Ticking several stages is normal — a thermometer, for example, is useful during both the first and second fermentation.

Safety notes

Do not use artificial sweeteners, stevia, xylitol or sugar alcohols as the fermentation sugar: the culture cannot metabolise them, and the brew will not acidify, which removes the protection that acidity provides. Do not add extra sugar in an attempt to speed fermentation — the culture will simply produce more acetic acid and a more vinegary result. If you are managing blood glucose, note that kombucha is not sugar-free and residual sugar varies; speak to a healthcare professional about how it fits your diet.

Practical guidance

  • Weigh the sugar if you can; volume measurements of sugar vary a lot with how it settles.
  • Stir until the liquid is completely clear before adding it to the vessel.
  • Never add dry sugar directly to a live culture — it stresses the community and can cause a false pellicle.
  • Keep a note of the exact sugar weight per batch so you can adjust the acidity deliberately.

Please read before you brew

This page is educational reference material, not professional brewing, food-safety or medical advice. Equipment handling, hygiene practice and local rules vary, and nothing here guarantees a particular brewing result.

  • Home brewing rules differ by country, state, province and municipality, and they change over time. Check your own local requirements — including any permit, licence, volume limit or minimum age — before you brew, bottle or share what you make.
  • Use food-grade equipment only. Vessels, bottles, tubing and utensils that were not made for food or drink may release unwanted compounds or shelter microbes.
  • Work in a well-ventilated space, keep hot liquids away from children and pets, and follow the manufacturer's instructions for every appliance you use.
  • Bottles under pressure can fail. Use bottles designed for carbonated drinks, do not over-prime, and refrigerate once the carbonation is right.
  • For anything involving gas pressure, electricity, high heat, chemical cleaners or acids, consult a qualified professional.

Finished kombucha contains trace alcohol and caffeine. It is not suitable for children, and anyone who is pregnant, breastfeeding, immunocompromised, diabetic or taking medication should speak to a healthcare professional before drinking it. Kombucha is a food, not a medicine, and it does not treat, cure or prevent any disease.

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